Grilled Corn and Stone Fruit Salad

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No joke, I rolled into the farmers market this weekend for 2 things (neither of which were corn) and then proceeded to walk out with 12 ears of corn. So get ready for some corn recipes... they are coming in HOT. First up Grilled Corn and Stone Fruit Salad!

Grilled Corn and Stone Fruit Salad from (@whatsgabycookin)


We've got a lot of summer salads here on WGC so I know you're busy - but do me a favor and make this Grilled Corn and Stone Fruit Salad before the stone fruit and corn season is over. It's the perfect combo of flavors. It's got a little bit of Southwestern / Mexican flare with the chili powder and cotija, but a bright zip from the lemon and herbs and then pops of flavor from the corn and stone fruit. It's truly one of the best salads for the season. Grilled Corn is just a great ingredient to whip up all sorts of sides and salads, like the BBQ Corn Salad, Avocado Corn Salad and the Mexican Grilled Corn.

Grilled Corn and Stone Fruit Salad from (@whatsgabycookin)

Andddddd.... it would be perfectly with steak, chicken or fish. Serve it as a salad, a side or on top of the protein. Couple of hot tips... you can use any kind of stone fruit that's available, just make sure it's ripe! And if you can't find cotija, feta is a great substitute!

Grilled Corn and Stone Fruit Salad on repeat for the rest of summer!

Grilled Corn and Stone Fruit Salad from (@whatsgabycookin)

Grilled Corn and Stone Fruit Salad

Author: Gaby Dalkin
5 from 3 votes
The Grilled Corn and Stone Fruit Salad of your dreams. Seriously this is the most perfect summer salad of all times.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish, Salad
Cuisine Mediterranean, Tex Mex, Southwestern
Servings 6 people


  • 4 ears corn husked
  • 1 tablespoon olive oil
  • Kosher salt and freshly cracked black pepper
  • ¾ teaspoon chili powder
  • 1 lemon juiced about 3 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • Freshly ground black pepper
  • 2 nectarines or peaches sliced into ½"-thick wedges
  • 1 small shallot thinly sliced
  • 1 cup torn fresh basil leaves
  • 4 ounces Cotija cheese crumbled (about ½ cup - or fresh feta)


  • Prepare grill for medium-high heat. Brush corn with 1 tablespoons of olive oil and season with salt, pepper and a sprinkle with chili powder. Grill, turning occasionally, until tender and lightly charred in spots, 6–8 minutes. Transfer to a cutting board and let cool, then cut kernels from cobs.
  • Whisk with lemon juice, ¼ cup oil and spices in a medium bowl and season with salt and pepper. Add corn kernels, stone fruit, shallot, basil and cheese and toss to combine. Serve family style.


I love the flavor of grilled/charred corn, but you can also add it raw for a different taste. Nothing beats the freshest sweet corn!

Nutrition Information

Calories: 232kcal | Carbohydrates: 19g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 239mg | Potassium: 300mg | Fiber: 3g | Sugar: 8g | Vitamin A: 690IU | Vitamin C: 16mg | Calcium: 113mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. 5 stars
    I made this for dinner paired with grilled salmon, and it was the perfect summer side dish! Everyone went back for seconds!

  2. 5 stars
    Absolutely awesome! My husband doesn’t like fruit in anything but dessert and he ate every bite. And loved it. I used feta but followed the recipe exactly otherwise.

  3. Made this delicious salad for cooking club today- such a hit!! Decided to add some avocado ...just because, and it was fabulous. Everyone loved it and I raved about you and all your fantastic recipes❤️

  4. Just made this tonight for dinner and added some grilled shrimp to was FANTASTIC!!!! Thanks for another delicious recipe!

  5. This salad is amazing! Try grilling the peaches before putting them in the salad. Just cut them in half (lengthwise) and remove the pit. Brush the cut side with a combination of olive oil and honey (equal parts) then grill on the barbeque for 3 minutes per side.. Let cool then slice to add to the salad.

  6. This salad looks so fresh and delicious! The perfect combo of summer's freshest produce!

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